You can find our two previous Build-Your-Own-Taco Parties here and here.

Build-Your-Own-Taco Party: The Winter Edition
Serves 6 to 12 people

Homemade Taco Seasoning
Makes ~1/3 cup

2 tablespoons paprika
1 tablespoon cumin
1 tablespoon coriander (that’s the spice, not the herb, cilantro)
1 tablespoon Mexican chili powder
1 teaspoon oregano
Chili flakes, to taste

Mix together and keep in a sealed container to maintain freshness.

Jackfruit Carnita Filling

1 tablespoon canola oil (or other neutral oil)
1 medium onion, peeled and chopped fine
1 15 oz can green jackfruit in brine, drained
1 tablespoon taco seasoning
3 cloves garlic, peeled and minced
2 tablespoons green pepper, diced (that’s about one quarter of a pepper)
2 tablespoons pineapple, diced
1/4 teaspoon salt, or more to taste
Freshly cracked black pepper, to taste

Heat the oil in a large skillet, over medium heat and add the onions. Sautee until they become translucent. Add the jackfruit, taco seasoning, garlic, green pepper and pineapple and stir to combine. Lower the heat to medium-low and stir mixture occasionally over about 20 minutes, to help break down the jackfruit. Preheat the oven to 375 F. Line a baking sheet with parchment paper and set aside. Using a fork, pull the jackfruit into strands (this will be easy and happen naturally). Taste for seasoning and adjust to your liking. Lay filling out on prepared baking sheet and place in the oven for about 45 minutes. You can make the (recipe to follow) roasted corn at the same time, even using the same roasting sheet.

Coriander Roasted Corn
Makes ~1 cup

1 cup fresh, frozen or canned corn
1/4 teaspoon extra virgin olive oil
1/2 teaspoon coriander
A pinch of salt and freshly cracked black pepper, or to taste

Preheat oven to 375 F. Combine the corn with oil, coriander and salt and pepper and lay out as flat as you can on a baking sheet. Roast for ~45 minutes, until the corn has started to take on a little darker colour. Serve hot, room temperature or cold.

Potato and Swiss Chard Taco Filling

3 medium Russet potatoes, scrubbed clean, quartered and sliced
1 tablespoon non-dairy margarine
1/2 tablespoon canola oil (or other neutral oil)
~1 cup sweet onion, such as Vidalia, peeled and chopped (this was about 1/3 of a large onion)
1 head Swiss chard, most of the stems removed, roughly chopped and rinsed
1/2 teaspoon salt
1/4 teaspoon smoked paprika (sweet or hot)
Splash of lemon juice
Freshly cracked black pepper, to taste

Bring a large pot of well salted water to a boil. Add the potatoes to the boiling water and allow to cook for a couple of minutes. Drain. Heat the margarine and oil in a large skillet, over medium heat. Add the drained potatoes, onion, salt and paprika and sautee for about 5 minutes, or until the potatoes have ever so slightly started to brown. Add the Swiss chard, lemon juice and black pepper and continue to sautee until the chard has wilted. Taste for seasoning and adjust, if needed. Serve hot or room temperature.

Leafy Cauldron’s Famous Black Bean and Eggplant Filling
Makes ~2 cups 

Updated from Build-Your-Own-Taco Party: The Autumn Edition

2 tablespoons extra virgin olive oil
2 small eggplant, ends trimmed, diced and salted (how to pick eggplant can be found here)
1 small yellow onion, peeled and diced
1 tomato, chopped
1 tablespoon tomato paste
1-540 ml can black beans, rinsed well
1 cup green salsa
2 tablespoons taco seasoning
1/2 teaspoon salt, or to taste

Heat the oil in a large skillet, over medium heat. Add the salted eggplant and let it start to sweat. Add the onion and sautee until it is translucent. Add the tomato and tomato paste and cook until the eggplant is soft. Add the black beans, green salsa and seasoning and start to mash with a fork. You can mash with a fork until it has thickened, or you can take my easy out and put it all in a food processor and pulse until it’s smooth. I prefer the fork method, as it leads to a better, more substantial texture.

Green Salsa
Makes ~1 1/2 cups

6 tomatillos, husked and halved
2 – 3 jalapeno peppers, tops removed
Juice of half a lime
2 cloves garlic, peeled
Handful cilantro, stems included
1/2 teaspoon ground cumin
1/2 teaspoon salt, or more to taste

Combine all ingredients in a blender or food processor and blitz to combine. Taste, and adjust the spice and seasoning to your tastes.

Cabbage and Chayote Salad

1 cup shredded cabbage, I used Savoy
1 medium carrot, peeled and shredded
1 chayote squash, peeled, core removed and sliced very thin (I used a peeler)
2 teaspoons canola oil (or other neutral oil)
1 teaspoon white vinegar
1/4 teaspoon salt
1/4 teaspoon sugar

Combine all ingredients in a medium sized bowl and toss to combine. Cover and refrigerate until ready to use.

Accoutrements Suggestions 

Leafy Cauldron’s Mango-Pineapple Salsa
Shredded Lettuce
Thinly sliced bell peppers
Chopped red or green onions
Pickled Jalapenos
Your favourite jarred salsa
Diced Tomatoes
Roasted Sweet Potatoes
Chopped Pineapple
Brown rice
Refried Beans
Cilantro
Lime wedges
Guacamole, or avocado slices

If you want to skip the homemade dough, go right ahead. Just try the topping. On the plus side, I’m working really hard to convert this pizza dough into a possible gluten free baguette, so that’s something to look forward to!

Pan Pizza Crust (Heroically adapted from this very not-vegan recipe)
Substitute your favourite pizza dough, gluten-free or not

3 tablespoon ground flax
1/3 cup water
1 teaspoon isolate soy protein (gives flax more stability)
2 tablespoon agave nectar
3/4 cup warm water
1/4 cup canola oil (any neutral oil)
2 cups tapioca starch
1/2 cup brown rice flour
1/3 cup potato starch
1 tablespoon instant yeast
2 teaspoons xantham gum
1/2 teaspoon salt
1/2 teaspoon baking powder
Canola oil, for greasing

In a food processor, blender or stand mixer combine the ground flax with the water and whip for about 5 minutes. A gel should form quickly but keep whipping. Sprinkle the isolated soy protein over the flax mixture and whip until fully mixed in. I”ve included a picture, so you have a visual idea of what the flax should up up like. Transfer to a large bowl, if necessary.

In a small bowl, combine the agave nectar, warm water and oil. Add that to the whipped flax and mix to combine. Next add the dry ingredients and beat the hell out of it. You really want to work air into the dough and because there is no gluten, you have no risk of overworking the strands. Go for it. The dough is going to end up being what should like a very thick cake batter. Grease an 11 inch pizza pan (really, any size you have – it’ll just be thinner or thicker, you know?) and spread the dough out to your desired shape using your hands. It will help to wet them a little because the dough is sticky.  Cover with a kitchen towel and let rise (rest, really) for about 45 minutes in a warm place.

Spicy Potatoes

4 cups thinly slice potatoes, skins on
2 cups water
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon sea salt
1 bunch green onions, sliced thin


In a large skillet over medium high heat, combine all ingredients, except canola oil. Bring the potatoes to a boil and then reduce the heat to low and let them simmer until the water has been absorbed and the potatoes are soft, but not falling apart.

Assembly

1/2 cup non-dairy sour cream, plus more for serving
Pinch cayenne pepper
Prepared potatoes
Prepared pizza crust
1/4 cup vegan cheddar shreds
1/4 cup vegan mozzarella shreds
1 bunch green onion, sliced thinly

Preheat the oven to 325 F. Spread the sour cream out on the pizza crust, as you would tomato sauce. Sprinkle with a pinch of cayenne. Spread cooked potatoes out even over the crust. Top with vegan cheeses. Bake for 35 minutes, checking after 30 minutes. Turn the oven off, crack the door and let sit in the oven for 5 minutes before pulling out. Place a dollop of sour cream in the middle of the pizza and cover with green onions and serve hot.